Roasted Vegetables

19 January 2014

I'm 99.9% sure that roasted vegetables top the list of favorite side dishes in our house, they're always the first to go and they're ridiculously easy to make. Chop, Toss and Burn (Yes, burn, it makes them crispy!).  Voila! Now, if you haven't tried them for yourself, I'll help you out...

Grab 3-5 of your favorite vegetables & quarter them!
I chose...
1 Cup Brussel Sprouts
1 Medium Sweet Potato
1 Medium Russet Potato
1 Medium Beet
 Toss in 1-2 Tbsp. Olive Oil, Salt, Pepper & Garlic Powder.
Baked at 400˚ for 15-20 Mins (or on BROIL for 10)...

Enjoy.